Cheesy Collard Bubble
Preparation Time: 15 minutes
Cooking Time: 20 minutes
2 Tbsp. olive oil
1-2 leeks, rinsed and shredded
2 tsp. brown sugar
1 garlic clove, crushed
1 bunch collards, trimmed and shredded
1/3 cup vegetable stock
Fresh squeezed juice of 1 orange
1 Tbsp. fresh thyme (or 1 tsp. dried)
Grated Parmesan cheese to taste
Sea salt and fresh ground pepper to taste
Cut potatoes in bite-sized chunks. Boil them in lightly salted water for 5-8 minutes, until just tender. Drain and set aside.
Heat the oil in a wok or large stir-fry pan over high heat, and saute the leeks and apples with the sugar, until golden brown. Add the cooked potatoes, garlic, and collards, and stir to coat. Pour in the stock and orange juice, season with thyme, salt and pepper, and bring to boil. Scatter the cheese over top, reduce the heat, and cover. Cook for 5 minutes, until the liquid has been absorbed and the greens are tender. Serve at once.
Source: Luckett, The Greengrocer's Kitchen.
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